Sicilian Caponata with Herbed Pork
and Garlicky Ciabatta
Patrick learned how to make this dish whilst filming in the beautiful coastal town of Catania and (in a fairly risky move) has decided to recreate it with a few of his own flavours. Italians are fiercely protective of their recipes so, for his sake, let’s keep this one under our hats!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
½
Celery Stick
(Contains Celery)
2
Garlic Clove
1
Red Pepper
½
Green Pepper
1
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
1
Chopped Tomatoes
Tomato Puree
2
Olives
1
White Wine Vinegar
(Contains Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into five strips. Chop the aubergine into 2cm cubes, finely chop the celery and peel and chop half the garlic. Remove the core from the peppers and chop into little bite-sized chunks.
In a bowl, coat the aubergine and pepper in a splash of olive oil. Spread evenly on a baking tray and roast on the top shelf of your oven. Cook for 20 mins or until a little crispy around the edges.
Heat a splash of olive oil in a large non-stick frying pan on medium heat. Once hot, add in the celery and garlic with a pinch of salt and pepper. Whilst this cooks, slice open the sausage, discard the skin and add the meat to the pan. Break it up and cook for 5 mins.
Tip in the organic chopped tomatoes and then refill the tin a quarter with water. Swill the water around and add this to your sauce. Add another pinch of salt, the green olives and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.
Once the vegetables have roasted, remove from your oven. Add the roasted vegetables to the pan and stir. Turn your grill to high.
Cut the ciabatta in half and toast on each side under your grill. Once toasted, cut the remaining garlic in half. Rub the garlic across the top of each ciabatta. Drizzle over a little olive oil and a pinch of salt.
Once your caponata has thickened up, serve into warm bowls. It can be eaten with cutlery or by using the ciabatta as a small edible shovel!
